Chipotle Chicken Burritos
Ingredients
·
½ medium red or yellow onion coarsely chopped
·
3 cloves garlic
·
2 tablespoons adobo sauce from a small can of chipotle peppers in adobo sauce
·
2 tablespoons vegetable oil
·
2 tablespoons ancho chile powder (or regular chili powder)
·
1 teaspoon ground cumin
·
1 teaspoon dried oregano
·
1 tablespoon salt
·
½ teaspoon black pepper
·
Water as needed
·
2 boneless skinless
chicken breasts
·
Cilantro lime rice
·
Guacamole, sour cream, tomato,
lettuce, black beans, etc.
Directions
1.
Cook the rice as usual
in rice cooker (2 cups – rice measurements), but add 2 ¼ tsp salt, 2 ½ Tbsp
lime juice, and 2 Tbsp minced cilantro.
2.
Make the Marinade:
Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano,
salt, and pepper into a food processor or blender and process until smooth (you
may need to add a bit of water at this point to get it liquidy enough to blend).
Pour the marinade into a 1-cup measuring cup and add enough water to reach to 1
cup.
3.
Using a fork, poke
holes all over the chicken thighs and place in a resealable plastic bag. Pour
the marinade over, seal, and use your hands to move the marinade around so that
all of the chicken is evenly coated. Refrigerate for at least 1 hour, or
overnight.
4.
Cook the Chicken:
Preheat a large skillet over medium heat. Add enough oil to coat the bottom of
the pan. Add the chicken to the pan and cook, turning occasionally, until
completely cooked through. Let the chicken darken (but not burn) to get crispy
outsides. Add water (1/4 C at a time) to pan as it dries out to keep chicken
moist while it cooks. Remove the chicken to a cutting board and allow to rest
for at least 10 minutes. Slice or chop the chicken, as desired.
5.
Serve in a burrito,
with desired toppings.
https://www.browneyedbaker.com/chipotle-chicken-recipe#wprm-recipe-container-44943
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